Identification of IgE-reactive proteins in patients with wheat protein contact dermatitis.

Abstract:

BACKGROUND:Wheat protein and its derivatives can cause protein contact dermatitis (PCD), which mainly occurs in bakers. Few studies have attempted to identify the allergens responsible for wheat PCD. OBJECTIVES:The aim of this study was to identify allergenic wheat proteins in patients with wheat PCD. METHODS:Water-soluble and water-insoluble wheat flour proteins were separated by 1- or 2-dimensional gel electrophoresis. IgE-binding proteins were detected by immunoblotting with sera from 3 wheat PCD patients and identified by N-terminal amino acid sequence analysis. The IgE-binding proteins were recombinantly expressed in Escherichia coli and tested against patients' sera. RESULTS:IgE antibodies from the patients' sera reacted with water-soluble proteins rather than water-insoluble proteins, and the 2-dimensional electrophoresis and immunoblotting produced individual IgE-binding patterns. Analysis of the N-terminal amino acid sequence of the IgE-binding proteins from the 2-dimensional gel led to the identification of three glycoproteins, wheat 27-kDa allergen, peroxidase, and purple acid phosphatase. No specific IgE antibodies to their non-glycosylated recombinant proteins were observed. CONCLUSIONS:We identified wheat 27-kDa allergen, peroxidase and purple acid phosphatase as candidate allergens for wheat PCD. Our results suggest that glycan moieties in these proteins are involved in IgE binding.

journal_name

Contact Dermatitis

journal_title

Contact dermatitis

authors

Matsuo H,Uemura M,Yorozuya M,Adachi A,Morita E

doi

10.1111/j.1600-0536.2010.01741.x

subject

Has Abstract

pub_date

2010-07-01 00:00:00

pages

23-30

issue

1

eissn

0105-1873

issn

1600-0536

pii

COD1741

journal_volume

63

pub_type

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